You will focus on the staffing and directing function of management to include human resource planning, recruitment, selection, orientation, training, development, performance appraisals, compensation, discipline, labour relations and legislation.
You will learn to apply operational techniques in the hospitality industry. You will develop skills in room forecasting, rooms division budgeting, pro-forma and labour cost controls, night audit procedures, statistical reports and financial analysis.
You will learn about the origin of wine, beer and spirits and the production of alcoholic beverages. You will acquire the knowledge and develop the skills needed to produce and serve quality beverages in a responsible manner. You will put your knowledge to use during the Wine & Dine project.
You will be assigned to apply related classroom learning to real world experience in the field of your specialization. Your work experience will complement your academic training.
You will learn the conceptual approach to planning a facility with customer appeal as the primary goal; including planning guidelines, municipal codes, and interior design for hotels and food service operations. You will redesign a foodservice facility, including researching equipment specifications.
You will explore the fundamental principles of marketing as they relate to the tourism and hospitality industry. You will learn how sound marketing management can improve profitability and improve operational effectiveness and efficiency.
You will learn the principles of planning, organizing, controlling and executing catered functions as well as the criteria for selling to the events market. You will learn how to write convention proposals and train on current industry software, Delphi Sales and Catering Manager.
You will learn the concepts of management, leadership, power, politics, ethics, delegation, and change management.
You will focus on the necessity of establishing and enforcing control systems used by various food and beverage operations. You will learn the value of performing control procedures in a food service operation. You will study the principles of menu planning in conjunction with menu formats and terminology and develop an understanding of the role the menu plays within a food service establishment. You will design menus typically found within the commercial foodservice industry.
You will learn about the Canadian court system, general tort and contract law for business, as well as a focus on liability and risk management for those in the hospitality sector. Your studies will include information on negligence, personal injury, property protection and damage, and responsibilities under the Innkeeper’s Act.